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home > recipes > sauces and condiments > traditional muslim masaman curry paste
from Washington, US Note: This is the basis for the wonderful Masaman Beef Curry, so popular with westerners. Thai cardamom is milder than the Indian. The presence of this spice indicates the curry's Indian origin, hence the name. 12 dried red chili peppers, seeded, soaked, and coarsely chopped 2 Tbsp coriander seeds 2 tsp ground cumin 1 tsp ground nutmeg 1 tsp ground mace seeds of 10 cardamoms 4 bay leaves 1 tsp ground cinnamon 1 tsp ground cloves 12 small cloves garlic, coarsely chopped 10 shallots, chopped (substitute red onion) 4 peppercorns, whole or freshly ground 2 slices fresh galanga (or 4 slices dried) 2 whole stalks fresh lemon grass, finely chopped (or 2 Tbsp powdered) 1 tsp shrimp paste (kapi) [or less to taste] Soak all dried ingredients until sufficiently soft. Place all ingredients in a blender or food processor and whir to form a smooth paste. If using dried ingredients, it may be necessary to add water in small amounts; use the soaking water of any of the dried ingredients. Or, pound to a paste with a mortar and pestle.

Traditional Muslim Masaman Curry Paste


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Recipe Alert This is Found in... Most Emailed Recipes
(posted June 30, 2005)

from
Washington, US

Note: This is the basis for the wonderful Masaman
Beef Curry, so popular with westerners. Thai cardamom is milder than the Indian. The presence of this spice indicates the curry's Indian origin, hence the name.

12 dried red chili peppers, seeded, soaked, and coarsely chopped
2 Tbsp
coriander seeds
2 tsp ground
cumin
1 tsp ground
nutmeg
1 tsp ground
mace
seeds of 10 cardamoms
4 bay leaves
1 tsp ground
cinnamon
1 tsp ground cloves
12 small cloves
garlic, coarsely chopped
10 shallots, chopped (substitute red
onion)
4 peppercorns, whole or freshly ground
2 slices fresh galanga (or 4 slices dried)
2 whole stalks fresh
lemon grass, finely chopped (or 2 Tbsp powdered)
1 tsp
shrimp paste (kapi) [or less to taste]

Soak all dried ingredients until sufficiently
soft. Place all ingredients in a blender or food processor and whir to form a smooth paste. If using dried ingredients, it may be necessary to add water in small amounts; use the soaking water of any of the dried ingredients. Or, pound to a paste with a mortar and
pestle.



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